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The Big New York Sandwich Book: 99 Delicious Creations from the City's Greatest Restaurants and Chefs Paperback – April 5, 2011


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The Big New York Sandwich Book: 99 Delicious Creations from the City's Greatest Restaurants and Chefs + The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread + 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
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Product Details

  • Paperback: 272 pages
  • Publisher: Running Press (April 5, 2011)
  • Language: English
  • ISBN-10: 0762440481
  • ISBN-13: 978-0762440481
  • Product Dimensions: 9.1 x 7.4 x 0.9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #615,578 in Books (See Top 100 in Books)

Editorial Reviews

Review

Publishers Weekly
Food journalists Tang and Reistad-Long have put together a toothsome collection that covers how to construct a vast assortment of sandwiches, as well as provides something interesting to read while eating them. With more than 90 New York food pros weighing in with their favorite recipes, each entry starts off by covering a chef’s background and current place of employ. The result is a culinary who’s who for the hungry New Yorker. Manhattan eateries get the lion’s share of attention, though there is also a healthy serving from Tang’s home turf of Brooklyn.

We hear from the likes of heavy hitters like Mario Batali and Jean-Georges Vongerichten, who offer a simple grilled mozzarella and a hot and crispy tuna sandwich respectively. But we also meet Brooklynite Cal Elliott and the meatloaf sandwich from his restaurant, Rye, as well as La Superior’s chef Nacxitl Gaxiola and his pambazo, a roll stuffed with chorizo, potato, salsa and Cotija cheese. Most of the recipes are contained within seven chapters arranged by sandwich type, be it deli, vegetarian, Asian, or Latin. A difficulty ranking from 1 to 3 accompany each entry, as do icons signifying if a sandwich is particularly healthy, packable, or in need of a day’s head start. For dessert, a chapter of sweet sandwiches is a sugar rush of ganache and ice cream, a s’more, and a whoopee cookie from the Magnolia Bakery.
 
Wall Street Journal
"A truly great sandwich isn't carelessly thrown together; neither is a book on the subject. No one understands this principle better than writers Sara Reistad-Long and Jean Tang or the 90-plus chefs who offered between-the-bread creations for The Big New York Sandwich Book. One city may seem like a relatively small radius for such a universal edible, but there are a mind-boggling number of countries and cultures represented and creatively mashed up within these pages."
 
New York magazine
"...a user-friendly collection of 99 drool-inducing recipes...from Vinnie Defonte (peppers and eggs) to Jean-Georges Vongerichten (hot and crispy tuna). Happily, the authors’ definition of what constitutes a sandwich extends to dessert..."
 
Raymond Sokolov, cookbook author and former WSJ and NYT food critic
"With this compendium of recipes from dozens of Gotham’s most glittery eating places, you can eliminate the guy in the toque. Thanks to Sara Reistad-Long and Jean Tang's assiduous reporting and wheedling, anyone can now recreate Rebecca Charles’s famous lobster roll from Pearl Oyster Bar or The Four Season’s roasted loin of pork banana bread sandwich."

TravelandLeisure.com
"While the recipes make it a worthwhile edition to your cookbook collection, the tone and selections make it fun—no matter what you’re in the mood for."

Library Journal
"Can’t get to Manhattan? Join journalists Reistad-Long and Tang for recipes from New York City chefs. Artie’s Moshe Dayan Hero from Artie’s Deli, Delmonico’s Classic New York Cheesesteak, and Banana Pudding Sandwich with Chocolate Ganache from Sugar Sweet Sunshine are just a few examples. There is also a rating system for preparation with sections “Difficulty,” “Packable,” “Healthful,” and “Make Ahead.” This chef-centric book includes their photos and websites. Gourmet sandwiches guaranteed to put anyone in a New York state of mind. Recommended."

Daily Candy

"Not able to munch your way through the Big Apple? Bring the greatest sammies from the best chefs and restaurants around the city to your doorstep. You’ve got 99 recipes (smoked brisket with cheese and smoked chili jam, grilled hanger steak and mint pesto), and a kitchen disaster ain’t one."

Glamour.com
"The Big New York Sandwich Book is a tasty collection of more than 99 sandwich recipes from a "who's who" of talented chefs--including Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and others from favorite New York City hot spots."

LAX Magazine, July 2011
"From simple to fancy, there’s a sandwich for everyone"

About the Author

Sara Reistad-Long is a writer and reporter based in New York City (see www.sarareistadlong.com). Her articles have appeared in The New York Times, The Wall Street Journal, The Oprah Magazine, Esquire, Real Simple, Harper’s Bazaar, The Daily Beast, and Glamour, among others. She is the co-founder of www.sveltegourmand.com. She lives in Manhattan.

Jean Tang is a travel and food journalist, and the founder of Market Smiths (MarketSmiths.com), a content stragetgy firm. She has written articles for The New York Times, New York Magazine, National Geographic Traveler, Conde Nast Traveler, Travel + Leisure, and The New York Daily News. She lives inBrooklyn.


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Customer Reviews

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Highly recommended for anyone who likes food!
Jayhawk
Also, the descriptions are are clear, well-written, and give insight into the chefs' personal stories.
Catherine
Every sandwich I've made so far has been fantastic.
Camille Noe Pagán

Most Helpful Customer Reviews

20 of 22 people found the following review helpful By Bugster2 on April 4, 2011
Format: Paperback Verified Purchase
I am not sure what I was expecting, but the peek inside simply wasn't enough to show you what type of book you were getting. This is a gourmet sandwich book, full of recipes that are not typical of your local sandwich shop. There were many ingredients I had never heard of such as red fife flour, double-smoked thick cut bacon, lamb bellies, Reblochon, frozen mantao etc. Most of the recipes are labor-intensive where you are required to make the bread, the relishes, the sauces, the aolis. One sandwich, called the Raw "Tuna" Salad sandwich consisted of the "tuna" salad which contained raw almonds, celery, onion, garlic, parsley, capers, lemon juice, cayenne. The "tuna" salad also had a pine nut mayonnaise made with pine nuts, avocado, dulse seaweed, nori seaweed. This was then put between sliced manna bread. So you can see that this is not a typical deli sandwich. Not my cup of tea but definitely an interesting purchase for the gourmet.
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9 of 9 people found the following review helpful By Jayhawk on April 5, 2011
Format: Paperback
I got this book initially because I found the concept intriguing: sandwich recipes from some of the best chefs in NYC. Not only was I impressed with the diversity of options (pork banana bread, beer-fried tilapia, fried tofu, etc.), I really enjoyed reading the background information about the various chefs and hearing them describe their sandwich in their own words. The book is organized into accessible categories (including vegetarian, seafood, dessert, etc.) and assigns each recipe a level of difficulty, packability, and healthiness to facilitate the selection process. For the visually inspired, the photos alone will make you want to try some of these immediately. Highly recommended for anyone who likes food!
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7 of 7 people found the following review helpful By Catherine on April 7, 2011
Format: Paperback Verified Purchase
This is one of the most fun, creative, and user-friendly cookbooks I've ever purchased! It includes both classics (tuna melts, BLTs) and new creations (apparently Jean-Georges created a sandwich specifically for the book - I was impressed). Some of the sandwiches can be assembled very quickly, and some are complex enough for a fun afternoon. The recipes cover a wide range of cuisines, and the ones I tried out were delicious. Also, the descriptions are are clear, well-written, and give insight into the chefs' personal stories. I love it!
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3 of 3 people found the following review helpful By Camille Noe Pagán on April 8, 2011
Format: Paperback Verified Purchase
Fantastic cookbook--there are recipes for serious foodies who like a challenge, but lots of completely easy-to-execute (like the grilled mozzarella). Every sandwich I've made so far has been fantastic. Highly recommended for the home cook.
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By norma j fox on March 23, 2014
Format: Paperback Verified Purchase
lots of great sandwich receipes for all different tastes, most are made with easy to fine ingredients found in most big grocery stores
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By Sarah on July 18, 2012
Format: Paperback
I highly recommend this book for yourself or as a gift. It is rare to find quality food writing and great recipes in the same place--this book achieves just that. An artfully curated survey of the great New York sandwich.
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1 of 2 people found the following review helpful By Michael Braner on April 17, 2011
Format: Paperback
With a broad and expansive definition of sandwich, this book is fun to read and has a good mix of easy and challenging recipes--each delicious so far!
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